Recipe courtesy Meat Market, multiple locations, Miami
Tannic with red- and black-fruit flavors, it’s easy to see why Cabernet Sauvignon is a favorite wine of the food world. Paired with these hearty lamb ribs covered in a sweet yet slightly spicy sauce, you’re sure to have a crowd-pleaser.
Why it works: Pairing Cabernet Sauvignon and a sweet sauce with a kick may not be an obvious choice, but lighter styles with less oak influences will enhance the spice of the dish and keep pace with heartier lamb.
- ¾ cup kosher salt
- ¼ cup smoked paprika
- ¼ cup crushed red pepper flakes
- ½ cup Herbs De Provence
- ½ cup El Toro Chili Powder
- ½ cup granulated garlic
- ¼ cup ground chili mix (ancho, chipotle)
- 6 pounds lamb ribs
- 16 ounces hoisin sauce
- ½ cup rice wine vinegar
- ¼ cup mirin
- ⅓ cup sweet chili sauce
- 1 ounce sriracha
- Chopped peanuts, for garnish
Combine salt, paprika, pepper flakes, herbs, chili powder, garlic and chili in a small bowl. Mix until well combined. Coat lamb ribs with seasoning. Place in pan, and refrigerate 4–6 hours. Preheat oven to 275°F. Remove ribs from refrigerator. Add a little water to the pan, and cover with foil. Cook for 3–4 hours, depending on thickness of ribs. Remove ribs from pan and place on sheet tray. Once ribs are cool (but not cold), section into individual chops.
Place hoisin, vinegar, mirin, chili sauce and sriracha into a blender, and mix well. To finish: Toss ribs in sauce and plate. Garnished with chopped peanuts, if desired. Serves 6.
Sans Wine Co 2017 Soda Pop Vineyard Cabernet Sauvignon (Napa Valley); $25, 90 points. This is more than likely the first vineyard-designate of this variety that’s been put in a can—the size of the can the equivalent of half a standard glass bottle. It works in the way a white or lighter style red would, laying low on the tannin and oak (there’s actually zero oak, the wine fermented and aged in stainless steel) and preferring to effuse a fruity essence that refreshes. —Virginie Boone